The pickle flavour goes in before the oven: the potatoes simmer in a cup of dill pickle brine topped up with water until just tender, so the tang is inside every one.
They are smashed flat on the sheet pan, oiled and roasted hot for 25 to 30 minutes, then drizzled with a yogurt sauce of lemon, dill, chives and a little garlic.
Brine, Smash, Roast
Three stages, each doing one job.
Brine15 to 18 minutes
Simmer in pickle brine and water until just tender.
Smash
Flatten to about half an inch, then oil and season.
Roast450°F, 25 to 30 minutes
Turn once, until the edges are deep gold and crisp.
How to Make It
Oven and pan ready
Heat oven to 450°F and line a sheet pan.
Simmered in brine
Combine the potatoes, pickle brine and water in a pot. Simmer 15 to 18 minutes until just tender, then drain well.
Smashed and oiled
Place the potatoes on the sheet pan and gently smash each one to about 1/2 inch thick. Drizzle with olive oil and season with salt and pepper.
Roasted crisp
Roast 25 to 30 minutes, turning once, until deeply golden and crisp.
Yogurt sauce mixed
Mix the yogurt, lemon juice, dill, chives and garlic.
Served
Drizzle some yogurt sauce over the potatoes and serve the rest alongside.
Why This Recipe Works
- Simmering in brine seasons the potatoes all the way through.
- Smashing opens up rough edges, which are what go crisp.
- A 450°F oven browns the cut surfaces before the insides dry out.
- Cold yogurt and dill echo the pickle flavour against the hot potatoes.
Ingredient Notes
- Dill pickle brine
- One cup, straight from the jar; it is the only source of pickle flavour here.
- Baby potatoes
- Two pounds of small ones, which smash into even rounds.
- Plain Greek yogurt
- Half a cup, thick enough to hold the herbs.
Success Tips
- Let the drained potatoes steam dry for a minute; dry surfaces crisp faster.
- Press with the bottom of a glass for evenly thick rounds.
- Leave space between potatoes on the pan so they roast rather than steam.
Serving Ideas
Pile the hot potatoes on a platter, drizzle with some sauce and put the rest in a bowl for dipping.
Storage and Reheating
Refrigerate
Keep the yogurt sauce refrigerated; leftover potatoes crisp up again in a hot oven.
Frequently Asked Questions
Are there pickle slices on top?
No. The pickle flavour comes from simmering the potatoes in pickle brine.
Are these fried?
No. They are smashed and roasted at 450°F.
